It is not uncommon for me to keep a few russet or sweet potatoes around for an easy dinner. Toss them in the oven to bake, serve them with a large salad and dinner is done! Not a lot of fuss, besides the fact that we find it really comforting to eat. We truly enjoy it and look forward to it’s simplicity.
I personally prefer a sweet potato over that of a russet. I love the taste and texture of one when it has been roasted whole. But did you know that a sweet potato has loads of heath benefits in them? Sweet potatoes are extremely high in vitamins and minerals! They contribute to healthier immune systems and contain high levels of magnesium – this supports anti stress while aiding in relaxation…Yes! I will take that any given day. Who wouldn’t want added vitamins and reduced stress by eating something delicious?
The other night I baked the sweet potatoes we had for dinner, and as luck should have it we had one left over. I wrapped and placed it in the refrigerator with the thoughts of enjoying the left over for lunch one day that week. But then I remembered a place we use to go to for brunch many years ago. On their menu: Sweet Potato Pancakes! I loved them, and when I really felt like indulging I would order them. They were light and fluffy pancakes, not too sweet; and were ultimately satisfying. I had to make something like them for breakfast. I missed those pancakes and it was the perfect use for my left over sweet potato.
Early on my morning off I headed into my kitchen. I mashed the sweet potato, made a batter that incorporated it, and gently sizzled the batter in a bit of butter and oil. I find that the combo of butter and oil lets the pancakes get a nice sear without the any scorching or burning the pancakes themselves. I also found that these pancakes need a moment or two longer cooking because the batter is so moist. In doing this it lets them firm up more as they simmer allowing the pancake set up…the first two I cooked off had a bit “custard quality” that I don’t really look for when desiring something like a pancake. But once they were finally done cooking we piled them on our plates topping them with butter and real maple syrup. I kid you not when I tell you we nibbled away and enjoyed every bit. The Sweet Potato Pancakes were indulgent and lightly sweet. They were light, with a bit of crunch along their edges. They made the perfect breakfast as far as I am concerned. Being that they were so easy to whip up and how healthy a sweet potato is these pancakes might be dangerous, I can all to easily see us indulging in them all too often! Yum!
Sweet Potato Pancakes (serves 4)
1 1/2 cups mashed skinless sweet potato (previously baked or boiled)
1 oz butter, melted (plus extra for cooking and serving)
3/4 cup greek yogurt
1/4 cup milk
1 tsp vanilla extract
1 egg, beaten
1 cup flour
1 tbsp sugar
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
real maple syrup (for serving)
First; in a bowl whisk together your milk, yogurt, vanilla extract, egg, and melted butter. In a separate bowl mix together your flour, baking soda, baking powder, sea salt, and sugar.
Next; whisk in your mashed sweet potato into your yogurt mix. Mix until it is smooth and evenly incorporated. Sprinkle the flour mixture over the sweet potato mix and easily mix it together until the mixture is cohesive.
Then; place a large frying pan or non stick pan (your preference) over medium heat. Place a bit of butter and no more than 2 tbsp of oil into the pan and heat through until butter is melted into the oil. Spoon or ladle your sweet potato mixture into the prepared pan. Gently edge the batter to spread evenly into a round shape to form your pancake. You can place a few pancakes at a time into your pan, be carful not to crowd the pan leaving about a 1-2 inch border around them. Once the edges of the pancakes seem firm and the batter seems to bubble around the edges easily flip the pancake with a spatula and let the pancakes sear and simmer on the other side.
Finally; when the pancakes are seared and firm on both sides you can remove them and place them on a plate to rest until serving. Repeat with the remaining batter. Be sure that there is always a bit of butter and oil in the pan while adding your pancake batter. Serve when pancakes are done cooking with plenty of butter and maple syrup.